Fry the aubergine in olive oil, salt and chilli flakes, for 3 minutes on each side. You may need to add a dash more oil. Remove from the pan and place on kitchen roll, which will soak up the excess oil.

Keep the heat on, and toast the almonds in the pan for 2 minutes, continuously tossing.

Arrange the aubergine discs on the plate and scatter over the avocado, beetroot, feta, pomegranate and almonds. Drizzle with tahini and a squeeze of lemon.